Recipe: Bisquick Box Recipe - Basic Pancakes, Blueberry Pancakes, and Ultimate Melt-In-Your-Mouth Pancakes (family-size and restaurant-size)

BISQUICK BOX RECIPE - BASIC PANCAKES

FAMILY-SIZE RECIPE:
(Makes 14 pancakes)
1 cup milk
2 eggs
2 cups Original Bisquick mix

RESTAURANT-SIZE (ENTIRE 6-LB BOX) RECIPE:
(Makes about 155 pancakes)
3 quarts (6 lb) milk
18 (2 lb) eggs
1 (6 lb) pkg Original Bisquick mix (entire box)

Stir milk and eggs until blended. Stir into Bisquick mix. Do not overstir.

Pour by slightly less than 1/4 cupfuls onto hot greased griddle.

Cook until edges are dry. Turn; cook until golden.

To Reheat:
Microwave pancakes on High until hot.

High Altitude (3500-6500 feet):
For Restaurant-Size and Family-Size Recipes, no change.

VARIATIONS:

FOR THINNER PANCAKES:
Stir in additional milk.

FAMILY-SIZE BLUEBERRY PANCAKES:
Gently stir 1 cups fresh or frozen (thawed and drained) blueberries into batter.

RESTAURANT-SIZE BLUEBERRY PANCAKES:
Gently stir 11 cups fresh or frozen (thawed and drained) blueberries into batter.

FAMILY-SIZE ULTIMATE MELT-IN-YOUR-MOUTH PANCAKES:
Add 2 tablespoons lemon juice, 1 tablespoon sugar, and 2 teaspoons baking powder.

RESTAURANT-SIZE ULTIMATE MELT-IN-YOUR-MOUTH PANCAKES:
Add 1 1/2 cups lemon juice, 1 cups sugar, and 1/2 cup baking powder.

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TO REDUCE FAT AND CHOLESTEROL IN YOUR FAVORITE BISQUICK RECIPES:

- Use skim milk in place of whole or low-fat milk.

- Use margarine in place of butter.

- Use egg whites or egg substitute for whole eggs (1 large egg = 2 egg whites or 1/4 cup egg substitute.)

Source: Bisquick box